Pay It Forward: Santa Fe Chicken for Dinner!
In October 2008, I had hip replacement surgery and the agents in my office rallied around and helped with meals for 2 weeks. Since then, I'm always thankful when the opportunity presents itself to repay that kindness.
A member of our Rotary group has been in and out of the hospital recently. She has a husband and 2 children. Our members have been taking turns preparing meals for their family. Wednesday was our turn. I prepared one of our favorites, Santa Fe Chicken. (Of course, I made a double batch so we could have it for dinner too!)
Thought I would share the recipe too.
Santa Fe Chicken
(From Cajun Roots to Texas Boots cookbook)
4 boneless, skinless chicken breasts
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil or oleo
1 small onion, chopped
1 small bell pepper, chopped
1 garlic clove, minced
1 (10-ounce) can Rotal tomatoes and green chilies
1 1/2 cups of Uncle Ben's instant rice
3/4 cup (3 ounces) shredded Monterey Jack cheese
1. Cut cooked chicken into strips or chunks. Sprinkle with paprika, salt and pepper. Heat oil in 1-inch skillet over medium-high heat. Cook chicken in oil for 2 minutes.
2. Add onion, bell pepper, and garlic; cook until tenter (about 4 minutes), stirring frequently. Drain tomatoes, reserving liquid. Add chicken broth to tomato liquid to equal 1 1/2 cups of liquid. Add liquid to skillet; bring to boil.
3. Stir in rice and reserved tomatoes. Over and remove from heat. Let stand until liquid is absorbed (about 5 minutes). Sprinkle with cheese. Yields 4 servings.
The Foerster Team
Rocky Mountain Real Estate Advisors